Slow cooker coconut curry chicken
Slow cooker coconut curry chicken features tender chicken thighs, carrots, and a rich coconut curry sauce, all infused with aromatic spices. This easy-to-prepare dish brings comforting and exotic flavours together with minimal effort.
Cook time 420 min
Prep time 10 min
Ingredients:
8 chicken thighs2 carrots
1 onion
1 cup chicken gravy
2 garlic cloves
1 tbsp curry powder
1 tsp coriander leaves
1 tsp turmeric powder
1.50 tbsp all-purpose white wheat flour
1 cup coconut milk
Slow cooker coconut curry chicken is a delicious and aromatic dish that brings together tender chicken thighs, colorful vegetables, and a flavorful coconut curry sauce. This recipe is both easy to prepare and perfect for a comforting meal that feels exotic and delightful.
Instructions:
- Rinse and pat dry the chicken thighs.
- Slice the carrots into thin rounds.
- Chop the onion finely.
- Mince the garlic cloves.
- Roughly chop the coriander leaves.
- In a large pan, heat a small amount of oil over medium heat.
- Add the chopped onion and cook for about 4-5 minutes until they start to soften.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the curry powder and turmeric powder to the onion and garlic mixture.
- Stir well to coat the onions and garlic with the spices, cooking for another 2-3 minutes to release the flavors.
- Stir in 1.5 tablespoons of all-purpose white wheat flour and cook for 1 minute to form a paste.
- Gradually pour in the chicken gravy, stirring continuously to prevent lumps from forming.
- Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly.
- Place the chicken thighs in the bottom of your slow cooker.
- Add the sliced carrots on top of the chicken.
- Pour the spice and gravy mixture over the chicken and carrots.
- Finally, pour in the coconut milk, ensuring all elements are well combined.
- Cover the slow cooker with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily pulled apart with a fork.
- Once cooking is complete, stir in the chopped coriander leaves.
- Taste and adjust seasoning if necessary (salt, pepper or additional curry powder as preferred).
- Serve the coconut curry chicken over steamed rice, with naan bread, or on its own.
- Optional: Garnish with additional fresh coriander leaves for an extra burst of color and flavor.
Your slow cooker coconut curry chicken is ready to be served! This dish pairs wonderfully with steamed rice, naan bread, or a fresh green salad. Enjoy the rich flavors and tender textures as each bite offers a taste of culinary bliss.
Slow cooker coconut curry chicken FAQ:
Cook the coconut curry chicken on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily pulled apart with a fork.
The chicken is done when it is very tender and can be easily shredded with a fork. Ensure it reaches a safe internal temperature of 165°F (75°C).
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
You can use chicken breasts instead of thighs, but they might require less cooking time. Adjust the cooking time accordingly to prevent dryness.
Yes, you can substitute coconut milk with other non-dairy alternatives like almond or soy milk, but the flavor and creaminess of the dish will change.
Tips:
- Before adding to the slow cooker, you can sear the chicken thighs in a skillet to enhance their flavor and give them a nice golden-brown color.
- Cut the carrots and onions into uniform pieces to ensure even cooking and a consistent texture throughout the dish.
- Mix the curry powder, coriander leaves, and turmeric with the flour before adding them to the gravy to prevent clumping and ensure an even distribution of spices.
- Feel free to add other vegetables like bell peppers, peas, or potatoes for added texture and nutrition.
- Stir the coconut milk into the slow cooker in the last 30 minutes of cooking to maintain its creamy consistency and prevent curdling.
- Adjust seasoning to taste before serving, adding salt or additional spices if needed.
Nutrition per serving
4 ServingsCalories 660kcal
Protein 36g
Carbohydrates 20g
Fiber 4.67g
Sugar 6g
Fat 50g
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